Food & Drinks

Spinach, feta & salmon parcels recipe

Fish and filo, what's not to love?

Serves: 4

Prep: 30 mins

Cook: 20 mins

This recipe is the perfect salmon dish. Whether it’s Summer, Winter, Spring or Autumn, it’s a meal the whole family will love.


  • 250g frozen spinach, thawed, squeezed of excess liquid

  • 200g Danish feta

  • 1 cup chopped parsley

  • ½ cup dill, chopped

  • ½ cup grated parmesan

  • 3 green onions, sliced, green tops julienned, placed in iced water

  • 1 egg

  • 1 tsp ground nutmeg

  • 12 sheets filo pastry

  • 4 x 125g skinless, boneless salmon fillets

  • 2 tsp white sesame seeds

  • aioli, to serve


  • 100g mixed salad leaves

  • 250g punnet cherry tomatoes, halved

  • 1 yellow capsicum, chopped

  • ½ cup dill

  • 2 tbsp extra-virgin olive oil

How to make the spinach, feta & salmon parcels recipe:

  1. Preheat oven to 200°C. Line an oven tray with baking paper.

  2. In a food processor, pulse spinach, feta, parsley, dill, parmesan, white parts of onion, egg and nutmeg. Season with freshly ground black pepper. Divide into four portions.

  3. Layer 3 sheets filo, spraying with oil between each. Fold in half joining the two short ends. Place a salmon fillet on top, then spread with one portion spinach mixture. Fold pastry around salmon to enclose. Place seam-side down on tray. Repeat. Spray with olive oil and sprinkle with sesame seeds. Bake 15-20 mins.

  4. For the salad. In a large bowl, toss all ingredients. Season.

  5. Serve salmon parcels with salad and aioli. Scatter with shredded green onion.

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